Flash Korean Japanese Style Cucumber and Daikon Pickles
Bright, bold, and bursting with flavor, these Flash Korean Japanese Style Cucumber and Daikon Pickles are the ultimate quick-pickling recipe for any Asian-inspired meal. With just 15 minutes of prep time, this versatile recipe combines the crisp freshness of cucumbers and daikon radish with a dynamic pickling liquid featuring rice vinegar, soy sauce, sesame oil, and the gentle heat of gochugaru (Korean chili flakes). Garnished with aromatic garlic, scallions, and nutty sesame seeds, these pickles deliver the perfect balance of tangy, savory, and slightly spicy flavors. Serve them as a refreshing appetizer, a vibrant side dish, or a crunchy topping for rice bowls and grilled dishes. Ready to go in minutes but packing a flavor punch that deepens with marination, these quick pickles are sure to elevate your next meal. Perfect for fans of Korean banchan and Japanese tsukemono!
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Recipe Information
Ingredients
- 2 medium Cucumber
- 1 small Daikon radish
- 1 tablespoon Salt
- 4 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 teaspoon Gochugaru (Korean chili flakes)
- 1 teaspoon White sesame seeds
- 1 clove Garlic
- 1 stalk Scallion
Instructions
Wash the cucumbers and daikon radish thoroughly. Slice the cucumbers into thin rounds about 1/8 inch thick. Peel the daikon radish and slice it into thin rounds or half-moons of similar thickness.
Place the cucumber and daikon slices in a large bowl. Sprinkle with 1 tablespoon of salt and toss to coat evenly. Let sit for 10 minutes to draw out excess water.
Meanwhile, prepare the pickling liquid. In a small mixing bowl, combine rice vinegar, soy sauce, sesame oil, sugar, and gochugaru. Mix well until the sugar dissolves.
Peel and finely mince the garlic. Thinly slice the scallion. Add both to the pickling liquid along with the sesame seeds. Stir to incorporate.
After 10 minutes, rinse the cucumbers and daikon slices under cold water to remove excess salt. Drain well and pat dry with a clean kitchen towel or paper towels.
Transfer the vegetables to a clean bowl. Pour the pickling liquid over them and toss until all slices are evenly coated.
Serve the pickles immediately for a fresh, crisp texture, or let them marinate in the refrigerator for 20-30 minutes for deeper flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
